Rabbit Braised in Oregon Pinot Gris and Rosemary with Gorgonzola Polenta
Rabbit, an often overlooked meat, is delicious in this rich, braised dish.
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Cooking tools:
- Cutting board
- Chef's knife
- Oven
- Skillet
- Roasting pan
- Aluminum foil
- Pot
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Warm plate
- Spoon
Ingredients
- 1 3-lb. whole rabbit
- 3 tbsp. olive oil
- 8 cloves garlic, lightly crushed and peeled
- 8 small sprigs fresh rosemary
- 2 sweet Italian sausages, casings removed
- 1 1⁄2-2 cups Oregon pinot gris
- Salt
- freshly ground black pepper
- 1⁄2 cup instant polenta
- 4-6 tbsp. half-and-half
- 1⁄2 cup freshly grated parmigiano-reggiano
- 1 1⁄2 oz. gorgonzola, crumbled
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